Cowboy Caviar Vibrant Salad (Printable Version)

Black beans, corn, and peppers combined with a tangy lime dressing for a fresh, vibrant dish.

# Ingredient List:

→ Beans and Vegetables

01 - 1 can (15 oz) black beans, rinsed and drained
02 - 1 can (15 oz) sweet corn, drained or 1 1/2 cups thawed frozen corn
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 1 small red onion, finely diced
06 - 1 medium tomato, diced (optional)
07 - 1 jalapeño, seeded and finely chopped (optional)
08 - 1/4 cup fresh cilantro, chopped

→ Lime Vinaigrette

09 - 1/4 cup extra virgin olive oil
10 - 3 tablespoons fresh lime juice (about 2 limes)
11 - 1 tablespoon apple cider vinegar
12 - 1 teaspoon honey or agave syrup (optional)
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon chili powder
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# Step-by-Step Instructions:

01 - In a large bowl, combine black beans, corn, diced bell peppers, red onion, tomato if using, jalapeño if using, and chopped cilantro.
02 - In a small bowl or jar, whisk together olive oil, lime juice, apple cider vinegar, honey or agave if using, cumin, chili powder, salt, and black pepper until fully blended.
03 - Pour the vinaigrette over the combined ingredients and toss gently to coat evenly.
04 - Allow the salad to rest for at least 10 minutes to develop flavors.
05 - Serve chilled or at room temperature as a salad, dip with tortilla chips, or as a taco topping.

# Expert Advice:

01 -
  • It comes together in twenty minutes with mostly pantry staples, so you can make it on nights when cooking feels like a hassle.
  • The flavors taste even better the next day, which means meal prep actually rewards patience instead of punishing it.
  • It works as a side dish, a dip, a salad, or stuffed into tacos—basically whatever your table needs that day.
02 -
  • Drain your canned beans and corn thoroughly—excess liquid makes the salad soggy and dilutes the vinaigrette's flavor.
  • Don't dress the salad more than a few hours before eating if you used fresh tomato, since the acid will turn it into mush.
  • Fresh lime juice makes an enormous difference; bottled juice tastes like nothing, and the salad becomes forgettable.
03 -
  • Taste the vinaigrette before you add it to the salad—your palate knows better than any recipe what your salt needs to be.
  • Keep the cilantro bright by adding most of it at the very end, saving a small handful to stir in right before you serve.
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